Monday, February 8, 2021

Healthy Flourless Chocolate Cake - Naturally Sweetened

 We now interrupt your previously scheduled programming for breaking news from the kitchen! 

Naturally Sweetened Flourless Chocolate Cake 
(Paleo and with dairy-free option) 

The challenge of the day for the Myrrhmade February Love Where You Are Challenge for tomorrow (February 9th,) is to Try A New Recipe. I'm doing the challenges ahead of time so that I can share my experience with you each day. 

This recipe came out so well, I had to post the full instructions. 

Flourless Chocolate Cake has long been a favorite of mine. One of the last birthday parties I ever had was as a kid and my Pops got a flourless chocolate cake (at my request) with fresh strawberries. I still don't think I could ask for a better party - a favorite treat, surrounded by friends and family, and all having a grand time playing together outdoors. 

Usually, Flourless Chocolate Cake is made with white sugar-laden chocolate, eggs, and butter. 

As part of my clean eating journey (I went from XL to XS in a year!) I'm not eating refined sweeteners, grains, or dairy (butter excepted) among other things. When I do have sweet treats, I want them to be the very best quality and absolutely scrumptious.

This recipe fits the bill on all accounts! I'm so excited to have found a new recipe for an old favorite. 

In this recipe, (inspired loosely by this one) I used natural sweeteners (honey and maple syrup) which also lead to a rich dense fudgy cake. 

Because of the intensity of the flavor, it's easy to be satisfied with just a small portion - it's always a good idea to strive for less but better


4oz Unsweetened Chocolate 
1/2c Butter or Coconut Oil
3 Eggs (room temp is best - pop in a bowl of warm water to speed up)
1/3c Honey
1/3c Maple Syrup 
(You could substitute all maple or all honey but I find the combination leads to a nicer flavor.) 
1/2c Cocoa/cacao Powder
Pinch of salt

Cake Pan lined with parchment and greased. - I used a 7" Springform Pan.
The original recipe called for a 9" cake pan and was cooked for about 5 minutes less.


1.) Preheat oven to 350f and put eggs in a bowl of warm water. 

Room temperature eggs aren't strictly necessary but it helps things blend together more smoothly.

2.) Cut parchment to fit in the bottom of the pan and grease the sides of the pan and the top of the parchment.

Adding a little oil/butter underneath the parchment can help it stay in place while greasing the top side.

3.) Melt butter/oil and chocolate.

I did this directly in the mixing bowl over a pan of warm water with the burner set to low. 

It took about 10 minutes. 

4.) Slowly mix in sweetener and then eggs one at a time, stirring until smooth.

5.) Add the cocoa/cacao powder and stir until smooth.

6.) Carefully scrape batter into prepared pan.

Adding the batter slowly will flatten out the parchment and keep the batter on top. 

7.) Bake for about 30 minutes for a 7" cake pan - 25 minutes for a 9" cake pan.

The cake is done when a toothpick inserted in the center comes out clean.

Unlike a traditional chocolate cake, the cake will still look glossy.

8.) Let cool.

9.) Serve and enjoy! 

While this cake isn't as tall as a traditional cake, it's much denser and a small slice is quite satisfying. 

This recipe will serve 8 to 12 people. 

From shelved ingredients to baked cake took less than an hour. Add a few minutes for cooling and you've got yourself a healthy, decadent, quick, and pretty darned easy treat. 


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